1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and lemon zest.
5. In another bowl, combine the flour and baking powder, then gradually add to the creamed mixture, alternating with milk.
6. Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8. For the filling, whip the heavy cream until soft peaks form, then fold in the lemon juice.
9. Once the cakes are cool, spread the lemon cream filling between the layers and on top of the cake.
10. Dust with powdered sugar before serving.

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